NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.5 cup cooked whole wheat penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Lower the heat to medium and add the cooked pasta and fresh baby spinach to the pan, tossing until the spinach begins to wilt.

• 7

  Stir in the basil pesto and lemon juice, then return the sliced chicken to the pan.

• 8

  Toss everything together until well-coated and heated through, then serve immediately.